While it may not have risen to popularity the way that kale has, it certainly has many health benefits. In most parts, rhubarb and strawberries are ready during a similar season and are often used together in recipes, which might be an easy way to get your family on board.

Rhubarb looks a lot like celery but is generally pink in color. The vegetable has large leaves that are toxic in very large amounts. This is one green you want to stay away from.

Rhubarb will grow in most warm climates and is a perennial so it is left in the ground to produce for 10 to 15 years.

Rhubarb can boost your health because it is loaded with antioxidants to fight disease; its stalks are a good source of fiber, which aids in digestion; it contains vitamin K, essential for blood clotting, protecting bones, fighting off cancer and lowering cholesterol; and its levels of vitamin C, calcium, potassium and magnesium improve the immune system.

For topping, combine flour, sugar, cinnamon and walnuts; pour in melted butter and toss to combine. Tumble over fruit mixture. Bake until fruit is bubbling and topping is browned.Serve warm with softly whipped cream.

Rhubarb Custard Bars

Crust:

1 1/2 cups all-purpose flour

1/2 cup sugar

1/8 teaspoon salt

9 tablespoons chilled butter, cut into small pieces

Cooking spray

Filling:

1/3 cup all-purpose flour

1 1/2 cups sugar

1 1/2 cups 1 percent low-fat milk

3 large eggs

5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)

Topping:

1/2 cup sugar

1/2 cup (4 ounces) block-style fat-free cream cheese

1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese

1/2 teaspoon vanilla extract

1 cup frozen fat-free whipped topping, thawed

Mint sprigs (optional)

Preheat oven to 350F.

Combine flour, sugar and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350F for 15 minutes or until crust is golden brown.

Page 2 of 2 - To prepare filling, combine flour and sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350F for 40 minutes or until set. Cool to room temperature.

To prepare topping, place 1/2 cup sugar, cheeses and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.